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 Buns with Cottage Cheese Recipe
Cheese cakes are a classic! Where only we didn't eat them... in kindergarten, school, canteens. But the most delicious, of course, homemade!!! From which comes the comfort and warmth of the beloved hands that made them! And, of course, there are a lot of fillings in homemade cheesecakes.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Additional:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Additional:
Instructions
  1. Cook: Pour yeast into warm water (no more than 37 g), add 1 tablespoon of sugar (of the total amount) and flour (5-6 tablespoons of the total amount). It should turn out to be quite thick, lazily slipping off the spoon of sourdough. Cover the bowl and leave it in a warm place to rise. This can take anywhere from 30 to 50 minutes. When the dough begins to settle, it means that it is ready.
    Cook: Pour yeast into warm water (no more than 37 g), add 1 tablespoon of sugar (of the total amount) and flour (5-6 tablespoons of the total amount). It should turn out to be quite thick, lazily slipping off the spoon of sourdough. Cover the bowl and leave it in a warm place to rise. This can take anywhere from 30 to 50 minutes. When the dough begins to settle, it means that it is ready.
  2. Sift the remaining flour into a bowl, add salt, remaining sugar, soft butter and sour cream.
    Sift the remaining flour into a bowl, add salt, remaining sugar, soft butter and sour cream.
  3. Chop everything until crumbs form. Add the yeast mixture. Mix everything thoroughly. If the dough is too dry, you can add a little water. And vice versa, if the dough turns out to be runny, then add flour. Leave the dough for 20 minutes (cover with severiana), during this time the flour will absorb water and form gluten, the dough will be easier to knead.
    Chop everything until crumbs form. Add the yeast mixture. Mix everything thoroughly. If the dough is too dry, you can add a little water. And vice versa, if the dough turns out to be runny, then add flour. Leave the dough for 20 minutes (cover with severiana), during this time the flour will absorb water and form gluten, the dough will be easier to knead.
  4. After resting, knead the dough very well until it becomes smooth and homogeneous. Knead for about 10 minutes. Cover the bowl with the dough and remove to rise in a warm place. The dough should double in volume.
    After resting, knead the dough very well until it becomes smooth and homogeneous. Knead for about 10 minutes. Cover the bowl with the dough and remove to rise in a warm place. The dough should double in volume.
  5. The dough came up. Divide the dough into equal pieces. I got 17 pieces, weighing about 50 grams. Roll each piece of dough into a ball, cover and leave for 5 minutes.
    The dough came up. Divide the dough into equal pieces. I got 17 pieces, weighing about 50 grams. Roll each piece of dough into a ball, cover and leave for 5 minutes.
  6. Roll out each ball into a small thick pancake. Place them on a baking sheet covered with parchment (or floured). Cover and leave for 30-40 minutes to rise.
    Roll out each ball into a small thick pancake. Place them on a baking sheet covered with parchment (or floured). Cover and leave for 30-40 minutes to rise.
  7. FILLING: the filling is best done immediately before the bookmark. Mix cottage cheese with egg, sour cream, sugar and vanilla sugar. It is better to take dry cheese! If necessary, wipe it through a sieve or punch it with a blender.
    FILLING: the filling is best done immediately before the bookmark. Mix cottage cheese with egg, sour cream, sugar and vanilla sugar. It is better to take dry cheese! If necessary, wipe it through a sieve or punch it with a blender.
  8. Dip the bottom of the cup in flour and make a recess in the cake. Beat the egg and lubricate the workpiece.
    Dip the bottom of the cup in flour and make a recess in the cake. Beat the egg and lubricate the workpiece.
  9. Distribute the filling. Bake in a preheated 180 g oven until golden brown.
    Distribute the filling. Bake in a preheated 180 g oven until golden brown.
  10. Cool the finished cheesecakes on the grill.
    Cool the finished cheesecakes on the grill.
  11. BON APPETIT!!!
    BON APPETIT!!!
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